Method

2. Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted.

3. Combine the coffee, extra sugar and marsala together and allow to cool.

4. Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, ricotta and chocolate mixture into 6 serving glasses. refrigerate for at least 1 hour before serving, dusted with cocoa.